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Chinese Eggplants (Aubergine) With Black Bean Sauce

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“I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat saucepan on medium high. Add oil, hot but not smoky.
  2. Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
  3. Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
  4. Add chopped onion, cook to soften 2 minutes.
  5. Add oyster sauce and rice vinegar, mix well.
  6. Add eggplants and mix well.
  7. Add red pepper flakes, if using.
  8. Cook until eggplants and onion are well done.
  9. Taste and add soy sauce, if needed.
  10. Garnish with green part of onions.
  11. Serve with sauce over white rice.

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